oriental turnovers

Name: Oriental Turnovers
Prep time: 40 min
Cook time: 15 min
Yield: 2
Ingredients: ## CRUST; 1 package(s) 8 ounce, cream cheese; 1/2 cup(s) butter or margarine; 1 1/2 cup(s) flour; ## FILLING; 1 can(s) 5 ounce, chicken drained, minced or chopped; 1 can(s) 8 ounce, water chestnuts, drained, finely chopped; 2 tablespoon(s) minced onion; 1 can(s) 4 ounce, mushrooms, drained, chopped fine; 2 tablespoon(s) soy sauce; 1/4 teaspoon(s) ginger; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/2 teaspoon(s) sugar; 1/2 - slightly beaten egg ( reserve other half for sealing turnovers)

(1 RATING)

102 Pinches 1 Photo

mary Armstrong

San Antonio, TX

Updated on Aug 11, 2012

This is a favorite hot appetizer I made during holiday get- togethers.

Rate

prep time 40 Min

cook time 15 Min

method ---

yield 2-3 dozen with a 3 1/4 inch cutter or 4 dozen using a 2 3/4 inch cutter

Ingredients

CRUST
1 package 8 ounce, cream cheese
1/2 cup butter or margarine
1 1/2 cups flour
FILLING
1 can 5 ounce, chicken drained, minced or chopped
1 can 8 ounce, water chestnuts, drained, finely chopped
2 tablespoons minced onion
1 can 4 ounce, mushrooms, drained, chopped fine
2 tablespoons soy sauce
1/4 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 - slightly beaten egg ( reserve other half for sealing turnovers)

How To Make oriental turnovers

Step 1

CRUST: In a mixer cream the cheese and butter well. Cut in the flour with a broad blade knife. Mix well and chill for one hour. If dough gets too stiff in refrigerator, put in microwave on defrost for one minute.

Step 2

Roll out on a lightly floured pastry cloth (about the thickness of a quarter or a bit thinner. Cut circles with a 2 3/4 inch cookie cutter.
Step 3

Brush edges of circles with slightly beaten egg.
Step 4

For FILLING: Combine the chopped or minced chicken, water-chestnuts, onions, mushrooms, soy sauce, spices, sugar and 1/2 beaten egg. (Squeeze out some of the excess liquid when filling the turnovers).
Step 5

Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
Step 6

Brush each with 1/2 of egg remaining from filling slightly beaten.
Step 7

Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.
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